Ricotta-Mascarpone Mousse with Balsamic Strawberries


A beautiful blend of fresh strawberries, aged balsamic vinegar, and a hint of sugar, topped with a ricotta-mascarpone mousse.

Photography Credit: Elise Bauer

Ever stumble upon something that everyone else seems to know about or has tried, but for you it’s a brand new oh-my-gosh discovery, and then you feel like an idiot, because, where have you been?

For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I’ve certainly heard rumblings about it, but the idea of adding any kind of vinegar to strawberries just didn’t seem right.

How wonderful to be oh-so-wrong.


Of course you do need to use balsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar. An ordinary vinegar probably won’t taste that good; if that’s all you have use some grated lemon zest and a little lemon juice instead.

The mousse is extremely easy to make – folded together whipped cream, mascarpone and ricotta cheeses. This recipe is based on one from our local Sacramento food celebrity chef, Biba Caggiano, and is a great mostly make-ahead recipe for summer entertaining.

Ricotta-Mascarpone Mousse with Balsamic Strawberries Recipe

  • Prep time: 20 minutes
  • Chilling time: 2 hours
  • Yield: Serves 8


  • 1 cup heavy whipping cream
  • 1 pound whole milk ricotta cheese
  • 8 ounces mascarpone cheese
  • 3/4 cup granulated sugar
  • Grated zest of one lemon
  • 2 pounds strawberries, hulled and cut into quarters
  • 1/4 cup balsamic vinegar, or to taste


1 Whip cream to soft peaks: In a medium bowl, beat the cream until soft peaks form.

2 Beat ricotta mascarpone mixture: In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.

3 Fold whipped cream into ricotta mixture, chill: Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.

4 Mix strawberries with sugar and balsamic: Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.

5 Assemble: When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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24 Comments / Reviews

No ImageRicotta-Mascarpone Mousse with Balsamic Strawberries

Did you make it? Rate it!

  1. Carolyn

    Delicious! Then I discovered dark chocolate balsamic—which makes it divine. Try it.


  2. Liz


    I served this as a dip. I put fresh berries and other treats out for guests to choose and small little cups to scoop the cream. Similar to a sundae bar.


  3. Sandi

    How would I save a favorite recipe you post to a recipe box for future, instead of printing it? Is there a place on your website? Love your recipes!

    Show Replies (1)
  4. naomi

    How do you think this would be served in chocolate cups?

    That’s an interesting idea. If you try it that way, please let us know how it turns out for you. ~Elise

  5. kris

    This was awesome, even the three-year-old loved it! Thank you for your wonderful recipes.


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